What's For Lunch? Sal's Ristorante Italiano

Well, travel season is in full swing at least for me. People are sneaking off early to take in a quick weekend mini-trip or is that just me?? Either way, when you take a mini-trip, it is extremely important choose between letting the wind carry you along and having everything "masterplanned" out. Most of the time, I have most of my trip planned out in order to get as much done in a short period of time as possible. Other times I'll plan half of the trip and leave some time for exploration.  This weekend was a football travel week and we were road warriors Saturday and Sunday. Ahhh, but Sunday, we found a true treasure tucked in Williamsburg, Virginia.  My son wanted pizza. I asked him if he wanted some "chain" pizza or some authentic Italian style pizza? He decided he wanted something authentic, so I typed in "pizza restaurant" into Google Maps. I scrolled through the long list, yet settled on the first (closest) spot.

Sal's Ristorante Italiano

835 Capital Landing Road

Williamsburg, Virginia 23185-4324

Easy to find and in a great touristy neighborhood, we pulled into Sal's Ristorante Italiano. Fresh fried mozzarella and pizza (pepperoni and sausage) were our choices! And boy, were we happy. The food was delicious. The menu was full of my favorites, so I'll have to go back and sample some other great dishes like Chicken Marsala and Mussels Marinara. The atmosphere was quaint and pleasant. Our server was efficient and kind. No complaints...just praise for a lovely restaurant. The owner was full of personality and we enjoyed the conversation! We felt like part of the family! Anyway, when you're in Williamsburg, Sal's is a must! Oh, and check out the website for a coupon! I wish I had known, but I will be back soon! Yum!

Are You Ready For Some Football? Ahem...Food!?!?

Deflategate...Lynch's Fines (Why don't they just leave him alone!)...Puppy Mills....Drama!

None of the drama surrounding the Super Bowl will stop the game from being played on Sunday night. People have ordered their wings and pizza. Fans are flocking to Party City to purchase matching plates and napkins for their "favorite" team. Mind you, a lot of people are rooting for one side or the other by default because their team will be sitting at home watching on Sunday.  I am in that boat because I am a NY Giants fan. I will not speak on what I think needs to be done with the roster to make things better because that is for a different rant on a different day, but I will say that I am rooting for the Seattle SeaHawks. I am not a bandwagon jumper, I am just a proud supporter of Russell Wilson a Virginian who graduated from  Collegiate School in Richmond, VA. He is unapologetically Christian, devotes himself to community service, and can throw a mean Hail Mary!

Go 'Hawks!

With all of that said let's get the menu planned out for Sunday. Here are some yummy traditional and non-traditional ways to keep your guests' tummies happy no matter which way the ball bounces.

Wings
"I hate wings," said no one ever! So, if you don't want to order from Buffalo Wild Wings (if you do order try Jammin' Jalapeno, you'll thank me) you can make your own.

To prep frozen wings, leave them in the bag but place them in a pan or in a plastic container in the refrigerator Saturday to thaw. On Sunday, you'll need to rinse you wings in a colander and let them rest on paper towel to soak up the excess water.

Please buy a Fry Daddy. If you order one by tomorrow at noon from Amazon, you will have it Saturday!

You will need some cooking oil. Canola is what I use. About an hour before you guests arrive, heat your oil (8 minutes) and cook your chicken. Do not bread your chicken. If you'd like to bake your chicken, that will work too if you put a little olive oil on the bottom of the pan.

Cook your chicken until floating and golden. Set them to the side to drain. I like to use the microwave bacon cooker, but a colander lined with paper towel will work.  

Five minutes before your guest arrive, toss your chicken wings in a covered plastic container with a cup of your favorite wing sauce. You have your pick at the grocery store or your favorite wing place. Serve with plenty of ranch and blue cheese. Try this if dare: purchase ranch dressing, add blue cheese crumbles and red pepper flakes. Pow!

Nachos

A bag of tortilla chips, shredded cheese (Mexican blend), a can of nacho cheese, ground turkey, sour cream, Pace Picante Sauce (I prefer HOT). Done!

Brown the ground turkey and sprinkle in black pepper, Lawry's Seasoned Salt, and chili powder. 

Spread the chips on a cookie sheet and layer on the cheese and meat. 

Heat the nacho cheese (not cheez whiz) using directions on the can.

Cook chips on broil (500 degrees) until the cheese has melted. Pull the pan out the oven, drizzle with hot nacho cheese.

In separate containers put sour cream, picante sauce, and guac if you'd like. You can also add beans to the nachos before putting them in the oven, but please plug some Febreeze NOTICEables in the vicinity.

Chili

Since you have the Febreeze pumping, you might as well throw together a quick pot of chili.

If you buy a huge container of ground turkey, you'll be all set. Use a third for your nachos and the rest in your chili.

You'll need the Del Monte Chili-Ready Tomatoes (3 cans), Petite Diced Tomatoes (1 large can), red kidney beans (2 large cans), and browned ground turkey.

Cook the turkey the same as above. Dump all of your ingredients in a large crock pot.  You'll need to add a thickening agent. In a cup, add a cup of hot water from the tap and add 2 tablespoons of flour. Stir until smooth. Stir the flour mixture into the chili. Let the chili cook for no less than an hour. The longer you cook, the more people won't want to leave! That good!

Seafood

Wow your guest with a seafood spread. In honor of New England, include some lobster tacos (lobster meat, mayo, and Old Bay wrapped in a tortilla), crab cakes (lump crab meat, mayo, dijon mustard, Old Bay, egg, cracker meal and pan fry), fried oysters (milk/egg wash, cracker meal and deep fry), and spiced shrimp (frozen or fresh, STEAM after sprinkling with seafood seasoning) to your menu. Mussels, clams, and shrimp in white wine butter sauce over pasta can also be a tasty treat for the taste buds.

Finger Food

Lastly, take your favorite foods and make them finger foods. You love baked mac and cheese? Well prepare mini mac and cheesies in muffin pans. You love Chinese food? Go to your favorite spot and order egg rolls and your favorite meals. Cut the egg rolls in half and portion out a meat-based meal in fillo cups. Serve sticky rice in balls or sushi to complete the effect!  Get playful. Chips and dip...boring. Get a bunch of different flavored chips and mix them up!

Need more detailed recipes? Please ask in the comments below or on Twitter @akagia.

What's for Lunch? CODA Urban Bistro

I've seriously neglected my blog for the past couple of weeks, but it's for good reason. I have a lot of great things to share in the near future.  Over the holidays, I'll have way more time to provide intriguing content, but for now, there will be a bit of silence.

With that said, I'm writing a quick note about how awesome my lunch was today. A crab cake sandwich, with passion fruit tartar sauce and a yummy field greens salad was the perfect way to chow down today at CODA Urban Bistro, a new restaurant in Downtown Richmond (located next to the National). The environment was very pleasant and had a rustic feel. The waitstaff was quite knowledgeable about the menu and gave great recommendations. The speed of service was adequate and my water glass never went below half full.

CODA Urban Bistro 700 E. Broad Street RVA 23219  804.643.CODA

Everyone in my party of 5, enjoyed their meals and desired to go back soon. It seems as if we are a little late in finding out just how delicious CODA's food is because I noticed state dignitaries dining there as we walked out. Check CODA out, if you're ever looking for a refreshing take on some classics like pulled pork sandwich and meaty crab cakes (not too "bready").  Plus, they have other very interesting fare that will tantalize those taste buds. I'll be going back there soon because I must try the Fish Tacos for lunch and the Thai Curry Duck with quinoa for dinner!

"What are you going to do with those!?" *Halloween Edition*

Thanks to Kroger for saving me money with their quality store brand products!

I like to come up with spins on kids' favorites. So when my son wanted to make something unique for his class project, I knew just the the thing.  He loves dirt! No, not mud pies, but dirt made with crushed up Oreos. To give it a Halloween theme, we added a candy corn pumpkin. What else do we find in dirt? Worms! So a gummi worm has to be part of this treat.  To top it off, a scarecrow has to watch over the pumpkin patch. Voila! You have a Portable Pumpkin Patch treat that's easy to make and fun to eat!

Shopping List:
1 pack Oreo or Oreo style sandwich cookie (creme-scraped & crushed)
1 bag Marshmallows (medium)
1 bag Pretzel Sticks
1 bag Brach's Mellowcreme Pumpkins (taste like candy corn YUM!)
1 pack Gummi Worms
food coloring
8 - 9 oz. clear cups
plastic wrap

Calories per serving about 160 calories or less.

Step 1:
Scrape out the creme filling from the cookies and place scraped cookies in a ziplock bag for crushing

Step 2:

The fun part...crush the cookies with a tenderizer mallet or rolling pin.  Kids love it!

Step 3:

Set the crushed cookies aside. Place one gummi worm in each empty cup.

Now you see it...

Step 4:

Place 2 scoops of the crushed cookies on top of the gummi worm.

Now you don't!

Step 5:

Decorate your marshmallows with facial features using food coloring and a tiny brush.

We kept ours simple.

Step 6:

Give each marshmallow head a pretzel stick body.

You can definitely make the body more elaborate by adding smaller marshmallows and more pretzel sticks. We were just keeping the calories/sugar as reasonable as possible.

Step 7: 

Drop a pumpkin and the scarecrow in the cup. Cover with plastic wrap. Fun treat/activity that kids will love to make and eat!

 I am a Certified Event and Meeting Planner. I love to come up with unique party ideas for kids and adults. You can make these for a class party or have kids create their own by setting up building stations.  You notice that there are NO NUTS so kiddos with nut allergies should be all set to enjoy. For gluten allergies, there are comparable gluten free chocolate sandwich cookies available. Instead of the pumpkin, Jelly Belly makes gluten free candy corn, so it'll be a Portable Corn Field! 

Have fun!

Bun + Burger + Cheese = Perfection!

As I struggle to lose 5 pounds to reach my next weight loss goal, I am confronted with another "national whatever day."  This one is truly one I can sink my teeth into! I didn't even know it existed, but now that I do, I have to make a choice. Today is National Cheeseburger Day! Should I go to my favorite burger spots or grill up my own creation?

Art By Brock Davis -- You can buy it here.

If I go out to celebrate this most wonderfully designed day, I have several options that all suit my fancy.

Burger Works! Ahhh, just thinking about their burgers makes me smile. There is something about the turkey burger sitting on that perfectly soft egg bun that makes me want to dance. I always get the white cheddar, sauteed mushrooms, lettuce, tomato, and jalapenos. Their pesto mayo is something of an experience that makes me want to leave now and grab a burger. 

I've never had this beast of a burger, but Burger Works is more than happy to oblige anyone who wants a hearty meal!

Good ole Five Guys always delivers some yummy goodness! (mouth's watering) I never ruin my appetite by munching on peanuts. I want to be able to eat my whole double and fries without hindrance!  Topped with mayo, lettuce, tomatoes, grilled mushrooms, ketchup, onions, and jalapeno peppers, my burger is a masterpiece.  What's more is that I could walk to Five Guys right now because of all of their convenient locations. Shall I?

I wonder what a Five Guys' burger would taste like with everything checked??

My own creation would be mighty tasty as well. For the ease of it, I usually get Jenni-O frozen unseasoned turkey patties.  I sprinkle a little seasoned salt along with black and red pepper on one side.  They grill up quickly so I use the one turn rule. I cook on one side for about 15 minutes, flip, and cook for about 5-8 more minutes. Cook times will vary by grill type and fire level.  I love sesame seed topped butter buns. Cheddar is my cheese of choice, but muenster cheese has made its way on my burgers at times to change it up.  I keep it simple at home by just adding some freshly sliced tomatoes, ketchup and mayo. At times, I add a handful of bagged romaine salad. 

  One of my favorite sights: my grill ablaze!! Photo credit: Amanda Gia

Me when it's time to cookout...

Whatever I decide, a cheeseburger will be on the menu tonight!! Enjoy!